Recipes

Hard-Core Carpaccio

by Curtis Stone 10:57 AM, April 26, 2017

Aired May 1, 2017

Serves 4

“Save those lettuce cores from iceberg or romaine! They have such great texture! And shaving them into thin rounds shows off their pretty concentric design – don’t worry if bits of lettuce extrude off of them, they make for even prettier shavings! Sprinkle them over your favorite salad, or feature them on their own, as in this salad, paired with shaved broccoli stalks. The broccoli stalks, with their pretty muted-green color complement the lettuce cores in color, as well as in flavor and texture. Of course you can use the tiny florets of broccoli as garnish.
 
The carrot pesto makes good use of the green tops that most people just toss. These tops have a fresh, clean-tasting flavor – everything you want in a salad.”

Ingredients

For the Salsa Verde:
2 fresh baby white or yellow carrots with green tops attached
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons finely chopped scallions (white and green parts)
1 tablespoon chopped drained nonpareil capers
1 tablespoon chopped fresh basil
2 teaspoons minced shallots

1 lemon, peel finely grated and juiced
 
For the salad:
4 cores iceberg lettuce
4 cores romaine lettuce
One 4-inch broccoli stalk, peeled plus 1/4 cup florets and any broccoli leaves

Preparation

To make salsa verde: Finely chop enough green leaves from the carrots to equal 1 tablespoon. In a medium bowl, mix chopped carrot greens with oil, scallions, capers, basil, shallots, lemon zest and 2 teaspoons juice. Season with salt and pepper.
 
To prepare salad: Using a mandoline or sharp knife, shave lettuce cores, broccoli stalk, and carrots into paper-thin rounds. Arrange over 4 plates, sprinkle lightly with salt and pepper, and drizzle with oil. Sprinkle with reserved broccoli florets and leaves. Spoon salsa over and serve.


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